Kelp Fish Soup | Chef John’s Cooking Class

Name: Kelp Fish Soup | Chef John’s Cooking Class
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 slices Bass fillet; ㅤ ㅤMarinade; 1/4 tsp. Salt; 1 tbsp. Egg white; 1 tbsp. Corn starch; 1 tsp. Cooking oil; ㅤ ㅤFor Blanching Fish; 1/8 tsp. Salt; ㅤㅤ ㅤㅤCook The Soup; 1/2 Qt Water; 1/2 Qt Chicken broth; 3 oz. Beech mushroom; 1 oz. Wakame; 2 tbsp. Japanese miso; 1 tsp. Shaoxing wine; 1/4 tsp. White pepper; 1/4 tsp. Salt; 1 tsp. Sesame oil; 1/2 cup Cilantro

Chef John Zhang

RATING LIKE SAVE PRINT

Kelp Fish Soup | Chef John’s Cooking Class

5 stars rating if you like it!

Done

This broth is so easy to make and comforting to eat that it will be your favorite dish to cook. The aroma of the freshly cooked fish in warm chicken broth is hard to resist.

Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

2 SERVING

Ingredients:

2 slices Bass fillet
ㅤ ㅤMarinade
1/4 tsp. Salt
1 tbsp. Egg white
1 tbsp. Corn starch
1 tsp. Cooking oil
ㅤ ㅤFor Blanching Fish
1/8 tsp. Salt
ㅤㅤ ㅤㅤCook The Soup
1/2 Qt Water
1/2 Qt Chicken broth
3 oz. Beech mushroom
1 oz. Wakame
2 tbsp. Japanese miso
1 tsp. Shaoxing wine
1/4 tsp. White pepper
1/4 tsp. Salt
1 tsp. Sesame oil
1/2 cup Cilantro

Directions:

Step 1

Chop cilantro. Soak wakame in water for 10 -15 minutes, then drain.

Step 2

Cut the bass fillet along the middle line. Then slanting knife at 30-40 degrees, cut the fillet into slices.

Step 3

In a bowl, combine fish pieces, salt, egg white, cornstarch, and oil then mix completely

Step 4

In a pot, bring enough water to a boil, add a pinch of salt and fish, and gently stir a few times. Let it cook for 1-2 minutes before removing from the pot when the fish changes color.

Step 5